Quick & Easy

Leek and saffron sauce

This leek and saffron sauce goes beautifully with fish and also as an accompaniment to grilled chicken breasts; pan-fried pork cutlets and steamed greens, such as asparagus and broccoli.
leek and saffron
1.5 Cup



1.Heat oil in medium frying pan; cook leek and garlic, stirring, about 5 minutes or until leek softens. Add flour; cook, stirring, 1 minute or until mixture bubbles and thickens. Add wine; cook, stirring, until sauce boils and reduces by half.
2.Add cream and saffron; bring to a boil then reduce heat. Simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in parsley off the heat.

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